Easy Cinnamon Croissants Recipe using pizza dough recipe
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The dough I’m using is this recipe here for THIN crust pizza:

*** The dough I used was also made the day before, so it sit in the fridge overnight. IF you make this dough, and use it only 2 hours later, you will get a much puffier cinnamon croissant ! ***

This is something I forgot to mention in my recipe. Leaving the dough in the fridge overnight, slowly expires the yeast and the power it has to really puff up, but it makes flavors much more complex.

What can you do to make puffier cinnamon croissants ? you can increase the amount of yeast to 1 teaspoon for 3 cups of flour from the get go. 1 teaspoon = 5 ml or 5 grams, and then 3 cups of flour = 750 ml or 450 grams.

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